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Established 1908, Redman's Coonawarra are still made by the Redman brothers from fruit grown to the original family parcels. The tradition began 1901 when Bill Redman, at the tender age of fourteen, made the journey to take up an apprenticeship at the John Riddoch wineworks and to labour amongst Coonawarra's founding vineyards. Bill Redman's earliest vintages were sold off to other companies but it was not until 1952 that the Redman family released their own wines under the moniker Rouge Homme. Redman was finally branded under its own label in 1966, it remains one of the most enduring marques in Coonawarra. Husbanded by the 4th generation, parcels from the 1966 vines are assembled into the estate flagship The Redman... The velvet virtue of old coonawarra vines»
Hoddles Creek was planned and developed from day one, with a view to crafting an artful range of superlative Yarra Valley wines. The most arduous aspects were planted, because they offered the best promise of outstanding quality fruit. Chilly mornings, vivid afternoon sun and extended ripening, profound vintages of intensely ripened berries. From four superior rows of Pinot Noir on the Hoddles Creek property at Gembrook. Rows 22 to 26 always yield something spectacular with each new vintage, the mix of Burgundian and new world clones are hand picked and separately vinified for release as an exquisite limited edition, only made in the finest vintage years... For partisans most particular about pinot»
Boutique winemaking affords great advantages, every vine can be uniquely husbanded, quality control is maximised, each barrel can be individually sampled and assembled into the perfect cuvee. Engineering types are innately suited to such viticulture. Colin Best embarked upon his sabbatical to the great vineyards of Burgundy's Cote d'Or. He returned to plant Pinot Noir on a craggy half hectare near Lobethal in the Adelaide Hills. An ancient masonry wool mill was outfitted for winemaking and Leabrook Estate was born. This is an aesthetic range of meticulously crafted, limited vintages, fashioned for the aficianado of bespoke, small batch, little vineyard wines... The lobethal libations of leabrook»

Vega Sicilia Valbuena CONFIRM VINTAGE

Tempranillo Merlot Malbec Ribera Del Duero Spain
Spain's most prestigious winemaking estate was founded in 1864 by Don Eloy Lecanda y Chaves. He planted the Bordeaux varietals Cabernet Sauvignon, Merlot and Malbec, as well as the local Tinto Fino or Tempranillo, to the arid Ribera soils just east of Valladolid. The Bodega is now source to Spain's most distinguished wines, renowned for their complexity, intensity and longevity.
Each
$279.99
Dozen
$3359.00
All Vega Sicilia's vines are dry grown and hand pruned, yielding less than two kilos each. Grapes are never picked unless they have achieved high levels of sugar concentration. Vinification usually lasts fifteen days and temperatures may reach as high as 32C. Most of the ferments are carried out in oak vats and followed by the completion of malolactic. Valbuena is a cepage of varying proportions, according to vintage, Tempranillo and Malbec, Merlot and Cabernet Sauvignon, Vega Sicilia Valbuena is treated to maturation in a selection of new and seasoned, French and American oak casks and larger format oak vats for up to three years, followed by two in the bottle before release.
Dark cherry colour with intense ruby ring. Aromas of fresh berries, a range of wild red fruit essences, raspberries and morello, supported by fine oak. Powerful entry to the palate, wild fruits and savoury notes, licorice, blueberries and cassis before a long, tannic mineral finish, complex and persistent.
Vega Sicilia
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